So I thought I would do 2 brews in one day and see how that went. Its the way forward and everyones a lot happier all round. Longer brew day but needed less often. I didn't get the water on until gone 8 and was all done by 6.30, although still have some clearing up to do as dinner got in the way after the second one was in the fermenter. I've also been given a small burco by Nath which I will be able to use on the next day after a thorough descaling. Not sure what size it is but I think its about 15 litre which means with my large pan I should be able to heat enough water for the second sparge while the first is still boiling which will cut about 1.5 hrs off the total brew day.

Anyway here's the recipe. No name for this one as this is basically my standard house pale ale which I just adjust each time to try different hops and yeast in the safe knowledge that I'm going to like it. Just Pale malt, around 5% ABV with 38 IBU. Variety is the spice of life (or should that be hop of life) and not sure I can make the same beer twice. There are too many hops/yeast combinations.

Recipe: House Pale 16/1
Style: English Pale Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Estimated OG: 1.049 SG
Estimated Color: 4.8 EBC
Estimated IBU: 38 IBU
Boil Time: 60 Minutes
Est Abv: 4.7%

Ingredients:
------------
5000.00 gm Pale Malt, Maris Otter (3.0 EBC)

21.55 gm Challenger [6.30 %] (60 min)
26.73 gm Goldings [4.00 %] (60 min)
4.61 gm Challenger [6.3 %] (30 min)
9.29 gm Goldings [4.00 %] (30 min)
9.35 gm Challenger [6.3 %] (15 min)
26.35 gm Challenger [6.3 %] (5 min)

20.00gm Challenger [6.3 %] (Steep 80c 30 min)

Wyeast 1318 London Ale III (Propagator made up to 2 litre starter 24 hrs previous).

Choice of hops was simply to use up some stuff I had in the fridge but so far so good. My new brewing plan is to always make a batch based on this criteria and then make something a little more experimental. Double brew days from now on and it will ensure I always have a easy drinking pale ale in supply. Next time I want to try and emulate St Austells Tribute which says it uses fuggles, Willamette and Styrian Goldings in the hops (qty and times unknown). I guessing fuggles in the copper with Willamette and Styrians as the late additions. It has nice citrus aroma but not like cascade type APA's which I'm guessing comes from heavy Styrians in the steep. I'm also keen to experiment further with heavy weighting towards late hop additions with very little copper hops but we'll see how the Rocker comes out first. I also have some draft Black Sheep the other night which was lovely.

Hoping to sneak another brew day in a couple of weeks to really give stocks a boost then go back to once a month.